Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup caramel sauce
Special Equipment Needed:
- 2 mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch round cake pan
- Parchment paper
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the coconut milk and vanilla extract and beat until combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Drizzle the caramel sauce over the top of the batter.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 3g
Substitutions for Ingredients:
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Coconut milk: You can substitute almond milk or any other plant-based milk.
- Caramel sauce: You can use any kind of store-bought caramel sauce or make your own.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Use dark chocolate chips instead of caramel sauce.
- Add 1/2 teaspoon of ground cinnamon to the batter for a hint of spice.
Tips and Tricks:
- Make sure the butter is softened before adding it to the sugar.
- Use a light hand when stirring in the dry ingredients to avoid over-mixing.
- Let the cake cool completely before cutting into it.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Drizzle with additional caramel sauce.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Coconut flakes
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Refrigerate any leftovers immediately.
Food History:
Ciambelli are a type of Italian cake that are traditionally made with olive oil and served for breakfast or as a snack. This version of the classic ciambelli is made with coconut milk and caramel sauce for a sweet and creamy twist.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of coconut and caramel.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
Related Categories
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Region: Italian
Taste: Sweet, Creamy, Coconutty, Caramelized, Rich